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Hummus with mushrooms and eggplant

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Hummus with mushrooms and eggplant

I want to offer You another option mushy. This time with mushrooms and eggplant grilled! That's really this "Important person"- hummus, who would have thought that it could be this good! In addition, she is lean. Help yourself!!!


Cooking time- Number of servings-

Ingredients for Hummus with mushrooms and eggplant




Step-by-step instruction of cooking Hummus with mushrooms and eggplant


Step 1

Measure out the desired amount of peas, and cook according to the instructions on the package. Place the peas in a pan with water in the ratio 1:2, bring to a boil, after boiling, cook until tender, 30-40 minutes on low heat.


Step 2

I departed from the instructions and cooked the peas in multivarka mode "Fighting" 1 hour. Peas perfectly seethe!


Step 3

Mushrooms cut into cubes, mushrooms cut into slices as pictured.


Step 4

The ones that we cut to serve, fry both sides in olive oil, lightly prisolit.


Step 5

The mushrooms are cut by cubes, fry in olive oil until cooked with onions chopped in small cubes, lightly season with salt and pepper.


Step 6

Eggplant cut into rings


Step 7

Fry on a dry grill pan, without adding oil.


Step 8

Grilled eggplant then place in a bowl, season with salt and drizzle with olive oil, leave to marinate for a few minutes.


Step 9

In the finished pea porridge, put fried mushrooms with onions, mix well, if required add salt to taste.


Step 10

I decided this time to make an unusual pitch, to mushy. For this I took a cooking kitchen ring, for reliability, overlaid with cling film, this can not be done. But I overreacted. In the ring as in the photo to lay out fried mushrooms.
If there is a cooking ring, you can cut a plastic bottle.


Step 11

While the porridge is still hot, spread 3 tablespoons of porridge, porridge spread grilled eggplant, and so a few layers. Serve porridge in cold. In the refrigerator to remove not necessarily, the shape keeps well and without cooling in the fridge!